Accepted Answer

The only dedicated vegan baking book I know of is the Joy Of Vegan Baking, but Colleen Patrick Goudreau. It's a good basic book, but honestly, nothing in it really wowed me. If you're just starting out in vegan baking, I think it would be a good resource, though, for sure.

Other than that, I am a fan of Isa Chandra Moskowitz and Terry Romero's books. They have put out a vegan cupcake book that is killer and are releasing a vegan cookie book in the next few months. They've also written The Veganomicon, which is a great all-purpose cookbook with some really killer baking recipes.

Finally, a friend of mine has a really great website (and zine) that is not exclusively about vegan baking but has a great section on vegan cakes and also some awesome cookie and bar recipes: www.pakupaku.info

"I made this butter 10 weeks ago for the first time. I followed the step and the final product did not look appealing. However, I put it in the fridge not expecting much. I could not be any more surprised. The butter was amazing; my husbands and daughters were so impressed. The second time, I used a pestle and mortar to grind the soy lecithin granules to a powder form, added 2 tablespoons of aquafaba and a pinch of turmeric for colour and it turned an amazing butter into a very creamy and special butter. I love it! I have had great success with using this butter for vegan croissants, cakes, cookies, brownies, brioche, wholemeal bread and the latest frying French toast. I have quadrupled the recipe and it still amazing. The most amazing part is that the butter..."

"Hi There,
I should have written this sooner, because this recipe has helped me out so much! I used this recipe to make vegan white chocolate cake gems for a wedding. As a previously serious non-vegan baker, I know the inns and outs of vegan and "regular" baking and know that getting the exact flavor, texture, etc. can be tough, but this recipe is suitable for any white chocolate substitute. It can be melted, made into chocolate chips, anything! I highly recommend!"

"I made this butter 10 weeks ago for the first time. I followed the step and the final product did not look appealing. However, I put it in the fridge not expecting much. I could not be any more surprised. The butter was amazing; my husbands and daughters were so impressed. The second time, I used a pestle and mortar to grind the soy lecithin granules to a powder form, added 2 tablespoons of aquafaba and a pinch of turmeric for colour and it turned an amazing butter into a very creamy and special butter. I love it! I have had great success with using this butter for vegan croissants, cakes, cookies, brownies, brioche, wholemeal bread and the latest frying French toast. I have quadrupled the recipe and it still amazing. The most amazing part is that the butter..."

"Hi There,
I should have written this sooner, because this recipe has helped me out so much! I used this recipe to make vegan white chocolate cake gems for a wedding. As a previously serious non-vegan baker, I know the inns and outs of vegan and "regular" baking and know that getting the exact flavor, texture, etc. can be tough, but this recipe is suitable for any white chocolate substitute. It can be melted, made into chocolate chips, anything! I highly recommend!"